Beef Ragu Pappardelle

A winter pasta meal that will thrill your family and friends. This is comfort food for the soul.

Ingredients:

1 lb. top side of sirloin beef or beef brisket - cut into 2" cubes

1 lb. beef spare ribs off the bone - cut into 2"cubes

1 lb. Italian pork sausage (mild or hot) - cut each link in half (do not cube)

4 Tbsp. olive oil

Salt & black pepper

28 oz. peeled San Marzano Tomatoes

2 Tbsp. tomato paste

1/2 bottle of red wine

1 large yellow onion - chopped

3 bay leaves

1 bunch of fresh basil

Directions:

Preheat oven 300 degrees

Season generously the meat and sausage with the salt and pepper and press well into the meat. Allow the meat to come up to room temperature.

Place a large Dutch oven on medium high heat. When hot add the olive oil - then all the beef and sausage. Allow the meat to sear on all sides, turning with a wooden spoon. This could take 10 full minutes.

When the meat and sausage are caramelized and dark in color add one half bottle of good red wine. Stir well.

Once the wine begins to reduce add the chopped onion and bay leaves.

Stir well to mix the ingredients.

In a small bowl add 2 Tbsp. tomato paste with 2 oz. of the red wine and stir to mix the wine into the tomato paste.

Add mixture into the Dutch oven.

Add the canned tomatoes into the pot. You can use a bit of tap water to clean out the can if you wish. Just add the water into the pot and stir well.

Once the tomato sauce begins to boil add the fresh basil bunch stems and all (no need to chop) on top of the sauce. No need to stir.

Cover the dutch oven with a tight fitting lid and place into the oven for 2 hours.

When your ready to serve - cook the pasta according to package directions.

You can add the cooked pasta directly into the sauce or serve the ragu over the cooked pasta.

Quick Tip - remember to remove the bay leaves out of the sauce when ready to serve.

Finish with a drizzle of olive oil and freshly grated Parmesan.

ENJOY!